spaghetti alla carbonara

Spaghetti alla carbonara is a quick and easy recipe. It will take about 30 - 35 minutes to make and it is absolutely delicious. This recipe isn't diet friendly, so make sure you're having this dish on a cheat day! 

Ingredients 

1/2 pound of pancetta, chopped (bacon is fine)

1 tablespoon of garlic, chopped

1 pound of spaghetti, cooked to al dente

4 large eggs, beaten

2 tablespoons of heavy cream

1 cup freshly grated parmigiano-reggiano

s&p

1 tablespoon parsley, finely chopped

Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente.

In a large saute pan, over medium heat, cook the pancetta until crispy. Remove the pancetta and drain on paper towels. Pour off all the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy pancetta and the pasta. Saute for 1 minute. Meanwhile, beat the eggs and the cream together. Add a little bit of cheese and salt to the mixture. Being careful because the cheese is already salty. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Garnish with parsley and serve.  

tuna casserole two ways

this recipe is dedicated to my two little cousins attending college at berkeley. they recently told me they often use my cookie recipe to make themselves cookies for late night study sessions. nothing makes me happier then hearing that. so michelle and tammy, this one is for you. meals on a budget 101 ;)
who doesn't like a tuna casserole? it's quick and easy; plus you probably have most of the ingredients in your pantry and fridge. if you google tuna casserole recipe most of it will ask for condensed mushroom soup. i tend to stay away from those because it's high in salt and usually contains MSG. i can't really say my version is healthier but at least you know all the ingredients you're throwing into it! plus you can make two different meals out of this one!!

what you'll need:
pasta (elbow, spiral, rigatoni) 1-2 cups
parmesan cheese-grated
brown mushrooms-sliced
heavy cream-1/4 cup
sour cream-2-3 tablespoons
garlic-chopped
butter-1 tablespoon
salt and pepper-to taste

optional:
zucchini-diced
frozen corn
frozen peas

 

start by heating water for the pasta. in saute pan melt butter and a little blended oil (half extra virgin olive oil and half vegetable oil). throw in the slice mushrooms and saute until golden brown. throw in the diced zucchini and garlic, cook the zucchini until barely al dente. then add the frozen corn/peas and heavy cream. season the veggies with a little salt and pepper. let it come to a slight boil and turn the heat to the lowest setting. in the boiling water add some salt, the uncooked pasta, stir and cook until the pasta is al dente. drain the pasta completely, add the veggie cream mixture to the pot, sour cream, canned tuna, and parmesan cheese. stir until completely blended and adjust for seasoning. being careful not to add too much salt because the cheese is naturally salted. serve and eat

           

baked tuna casserole

what you'll need:

breadcrumbs or potato chips of your choice crushed down as small as crumbs

extra sour cream

parmesan cheese

cheddar cheese if you have any

after everyone is done eating, take the leftover and put it into a buttered, crumb dusted casserole dish. add more sour cream and cheddar cheese. then top the mixture with more crumbs and parmesan cheese. refridgate and bake a few days later. cover it with foil and bake it at 350 degrees until the center of the casserole is hot. usually 30 mins. then remove the foil and bake until the top of the casserole is golden brown.